Title: Spicy Sichuan Peanut Sauce
Categories: Chinese Sauce
Yield: 1 Cups

1	c	Peanut butter
1/4	c	Soy sauce
1/4	c	Asian sesame oil
3	tb	Rice vinegar (not seasoned)
2	tb	Finely chopped garlic
2	tb	Grated peeled fresh gingerroot
1 1/2	ts	Asian chili paste or 1 ts dried hot red pepper flakes, or to
1	tb	Hoisin sauce or to taste
1 1/2	tb	Fresh lime juice
3/4	c	Water

In a blender or food processor blend all ingredients together with salt to taste until smooth. Transfer sauce to a jar with a tight fitting lid. Sauce keeps, covered, and chilled, 1 week.

Appeared in the Dec 1994 issue of Gourmet magazine. Submitted By ERIC HUNT On THU, 19 JAN 95 172313 CST

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